Chop the star fruit into cubes. Then mince the garlic + ginger and finely cut the chili pepper. Set this aside. 

Then lightly toast the whole spices (cardamom, coriander and cumin seeds) until fragrant and add them to a pestle and mortar. Crush them with the chili pepper and turmeric powder. Set this aside.

Then add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimeters. After the solution has reduced add the chopped star fruit, nigella seeds, spice mix from the pestle and mortar and salt. Mix well.

Reduce the heat and add the garlic, ginger, chili and let the concoction simmer for 30 minutes until it has a thick and syrupy consistency. Finally, add the chopped chili and lemon juice for the last 10 minutes. Then transfer the chutney to sterilized jars and keep up to 6 months in the fridge.TIP:- Serve with bread and cheese or have it with a roti, paratha or rice and Red Lentil Dal.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!